Valley Fig Growers

Easy Baked Apple Slices with Figs

Have you ever browned butter? In French, this technique is called beurre noisette, partly because the aroma and flavor of this small act of browning brings out the nutty notes in butter and it will change the way you think about baked apples forever. Also, we find easy baked apple slices to be the preferred and a bit like cobbler without the need for biscuit topping. We prefer using Fuji apples that are a bit sweet and sour with good snap, but use your favorite apple here. The apple slices tumble with the nutty brown butter, golden California dried figs, and warming spices. Toasted pecans and lightly sweetened freshly whipped cream top a fruit dessert you will be craving long after the dish is wiped clean!

Serves 4


  • 1/4 cup unsalted butter
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground cardamom
  • 1 pound apples, peeled, cored, and cut into 1/4-inch slices
  • 1 cup Blue Ribbon Orchard Choice Golden Figs or Sun-Maid Calimyrna Figs, stemmed and sliced lengthwise
  • 1/4 cup packed brown sugar
  • 1/4 teaspoon kosher salt
  • 1/2 cup chopped pecans
  • 1 cup lightly sweetened whipped cream


  1. Preheat the oven to 350°F. Lightly spray a mini casserole dish or 8x8 pan with cooking spray.
  2. Brown the butter in a skillet set over medium heat, whisking and keeping a quick eye on the butter to ensure it doesn't burn, and sniffing occasionally until the butter smells nutty and begins to take on a light brown color. Once the butter's browned, stir in the cinnamon and cardamom, toasting the spices for 1 minute. Remove from the heat.
  3. Add figs and apples to brown butter mixture. Sprinkle with brown sugar and salt. Toss to coat. Tumble the fruit into the prepared dish.
  4. Bake for about 50 minutes or until fork tender, gently turning the fruit with a wooden spoon 2 times during the cooking period to redistribute the fruit. Meanwhile, toast the pecans.
  5. Spoon the baked apple slices and sauce into a small bowl. Dollop whipped cream and scatter on pecans right before serving.

Recipe and photo by Annelies Zijderveld

If you make this recipe, snap a photo and tag us @valleyfig —we’d love to see what you’re cooking on Instagram and Facebook!

Nutrition Information

amount per serving

  • Calories 510
  • Fat 32
  • Cholesterol 65
  • Protein 4
  • Carbohydrates 56
  • Fiber 8
  • Iron 2
  • Sodium 135
  • Calcium 112
  • Potassium 448